Roasted Butternut Squash Soup with Maple Candied Bacon
Roasted Butternut Squash Soup with Maple Candied Bacon is a gluten free soup. One portion of this dish contains approximately 9g of protein, 22g of fat, and a total of 368 calories. This recipe serves 6 and costs $1.66 per serving. This recipe from Life Made Simple requires salt, garlic, fresh ginger, and butternut squash. 21 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Similar recipes include Thanksgiving Side Dish: Maple Bacon Pecan Roasted Butternut Squash, Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze, and Maple Roasted Butternut Squash Risotto with Bacon and Brown Butter Sage Topping.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
½ apple (any sweet variety), grated
6 strips bacon
2 tbsp. brown sugar
1 (3-4 lb.) butternut squash, halved, roasted and diced into 1″ chunks
⅛ tsp. cayenne pepper
¼ tsp. cayenne pepper
1 tsp. Dijon mustard
¼ tsp. fresh ginger, minced
¼ tsp. fresh thyme
3 cloves garlic
½ tsp. ground black (or white) pepper
½ c. heavy whipping cream, whipped for 2-3 minutes or until stiff peaks form
4 c. low-sodium chicken broth
1 tbsp. pure maple syrup
2 tbsp. olive oil
¼ tsp. paprika
¼ tsp. salt
1 tsp. salt
½ of a medium yellow onion, diced
Equipment:
baking paper
oven
frying pan
aluminum foil
baking sheet
mixing bowl
wire rack
whisk
dutch oven
blender
Cooking instruction summary:
Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss thecubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt. Place in the oven and roast until the squash is tender, about 20-25 minutes.Meanwhile, to make the candied bacon, line a baking sheet with aluminum foil and top with a wire rack. In a small mixing bowl whisk together the syrup, brown sugar, mustard, salt, and cayenne pepper. Place slices of bacon on top and brush each side with the mixture. Reduce oven temperature to 350 degrees and bake until crisp and brown (but not burnt), about 30 minutes. Remove from the oven and allow to cool for 5 minutes before removing from the wire rack. Chop into chunks, set aside.In a large dutch oven or stock pot over medium heat add the apple and chicken broth. Bring to a simmer, then add the roasted vegetables along with the ginger and thyme. Cook for 10-15 minutes, then remove from the heat and immersion blend until silky smooth (use a blender and do it in 2-3 batches). Garnish with chopped candied bacon and a dollop of whipped cream.
Step by step:
1. Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss thecubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt.
2. Place in the oven and roast until the squash is tender, about 20-25 minutes.Meanwhile, to make the candied bacon, line a baking sheet with aluminum foil and top with a wire rack. In a small mixing bowl whisk together the syrup, brown sugar, mustard, salt, and cayenne pepper.
3. Place slices of bacon on top and brush each side with the mixture. Reduce oven temperature to 350 degrees and bake until crisp and brown (but not burnt), about 30 minutes.
4. Remove from the oven and allow to cool for 5 minutes before removing from the wire rack. Chop into chunks, set aside.In a large dutch oven or stock pot over medium heat add the apple and chicken broth. Bring to a simmer, then add the roasted vegetables along with the ginger and thyme. Cook for 10-15 minutes, then remove from the heat and immersion blend until silky smooth (use a blender and do it in 2-3 batches).
5. Garnish with chopped candied bacon and a dollop of whipped cream.
Nutrition Information:
covered percent of daily need
